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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot bring water to a boil. If you have them handy, toss in a few shrimp shells to flavor the water. Be sure to remove them before putting in the pasta. | 2. Cook pasta according to manufacturer's directions. | 3. Remove & drain cooked pasta from water with slotted spoon, reserving about 2 cups of liquid. | 4. Bring another pot of water to boil to blanch the fennel. | 5. While the water is heating, cut the greens off the fennel, remove the tough outer layer and quarter the bulbs. Keep the greens. | 6. Blanche fennel for 30-seconds to 1 minute in boiling water. | 7. Finely chop the leafy greens for use as a garnish. | 8. Slice blanched fennel bulb to pieces about the same size as the shrimp. | 9. In a large sauté pan heat olive oil over med-high heat. | 10. Slice/dice/crush garlic & sauté in hot oil (the finer the garlic, the stronger the flavor. For very mild flavor, slice the garlic thick & remove before adding any other ingredients). | 11. Add shrimp and some pepper flakes to pan. Cook shrimp in oil, about 1 minute each side. | 12. Remove shrimp from pan. | 13. Add fennel pieces to pan, and sauté for 1-2 minutes with pepper flakes to taste. | 14. Reduce heat to med and add pasta to pan, along with 1 1/2 cup of pasta water. The pasta water will form a creamy sauce. | 15. Stir while cooking about 2 minutes. If sauce cooks down too quickly or is not enough, add more pasta water. | 16. Add salt and pepper flakes to taste. | 17. Add shrimp back & stir to evenly coat with sauce. | 18. Just before serving toss in about 2 tablespoons of chopped fennel greens and parmesan cheese. Make any final salt/pepper adjustments. | 19. Serve garnished with additional fennel greens. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2 -3	tablespoons		0.0	0.0	0.0	0.0
garlic clove	3 -5			-	-	-	-
shrimp	1	lb	shelled deveined	321.8674	4.1253	61.6988	4.5787
pasta shell	2	cups	cooked	-	-	-	-
fennel bulb	1		med	-	-	-	-
salt				-	-	-	-
red pepper flake				-	-	-	-
parmesan cheese	1/8	cup	grated	37.0	4.0	4.0	0.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.